Gluten Free Parmesan Chicken & Pasta Skillet Dinner

This gluten-free parmesan chicken and pasta skillet dinner are so full of flavors from garlic to chicken and spinach to sun-dried tomatoes! It’s deliciousness in every mouthful! Any time you put chicken and parmesan cheese together, it’s a great combination!


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Gluten-Free Parmesan Chicken & Pasta Skillet Dinner


This is the dinner I prepared at the NY State Fair Wegman’s Kitchen Demo. I used a different gluten-free pasta because I didn’t bring my typical brand on the plane with me to NY. WELL, that was a mistake! Not all gluten-free pasta works well with a skillet dinner. Make sure you test the gluten-free pasta you choose to use when your having company before that particular day! Lesson learned for me! Next year, I will bring ALL of my ingredients in my suitcase, so there are no surprises waiting for me! And let’s keep it real, I also forgot to add the shaved parmesan cheese at the end. Yikes! I was a tad nervous. But I learned so much, and I am so completely excited and stoked about doing the demo again next year! It’s going to be fabulous!!

Honestly, this dish is a HUGE favorite of my family! It feeds all 5 of us perfectly. And again, the flavors are fabulous together.


  • 10 ounces baby spinach leaves, divided
  • 1 cup sun-dried tomatoes packed in oil, drained (7 oz)
  • 1 large Vidalia onion, sliced
  • 1 pound uncooked boneless, skinless chicken breasts (cut into 1” size pieces)
  • 8 garlic cloves, sliced
  • 1 pound gluten-free pasta
  • 2 tsp Italian Seasoning
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fresh ground pepper
  • 3/4 tsp crushed red pepper flakes (or more if you want a bigger kick)
  • 4 cups (32 oz) reduced-sodium chicken broth
  • 1 cup (8 oz) chardonnay wine OR chicken broth
  • 5 ounces parmesan cheese, shredded if desired, garnish with fresh Italian parsley

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, pasta, and next 6 ingredients in a deep skillet or a 5-quart Dutch oven over medium-high heat. Pour chicken broth and wine over top. Cover and bring to a boil. Cook uncovered for 7-9 minutes until pasta is al dente. Do not overcook pasta. Toss pasta occasionally to separate and keep from sticking together. There will be some liquid remaining in the pan that will allow for a creamy sauce when cheese is added. Turn off heat and add the cheese. (Don’t forget the Parm!) Use tongs to mix the ingredients together. Toss in remaining spinach. Leftovers taste just great! Serves 4-6


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